pescatariannut-freeegg-freesoy-free
Canned Salmon
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
622Calories
84 gProtein
19 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein84 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat3.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol226 mg
Sodium1657 mg
Potassium1448 mg
Calcium888 mg
Iron4 mg
Magnesium130 mg
Phosphorus1412 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D56 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E2.6 mg
Vitamin K2.1 mcg
Vitamin B61.2 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)29 mg
Folate102 mcg
Choline361 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 11. The excerpt below is the record exactly as published.
Canned Salmon. — Canned salmon may be serv^ed cold with any of the fish sauces. For a breakfast dish it may be heated , sea- soned with salt and pepper and served on buttered toast, with a dressing of milk thick- ened with butter and flour
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